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1. The two biggest hazards when prepping food are cross-contamination and
2. When partially cooking food, the initial cooking phase should not last longer than...
1. time-temperature abuse.
2. 60 minutes.
1. How should pooled eggs be handled to keep them safe?
2. How does the density of food affect cooling?
1. Cook them right after mixing them.
2. The denser the food, the more slowly it will cool.
A food handler removes a frozen lasagna from the freezer and leaves in on a prep table to thaw overnight. Why is this method of thawing unsafe?
The dish is exposed to the temperature danger zone so pathogens can grow.
What is the required minimum internal cooking temperature for ground beef?
155°F (68°C) or higher for 17 seconds
What should be done if the menu includes TCS items that are raw or undercooked?
It must be noted on the menu.
1. A food handler took out a hotel pan of tuna salad to make two dozen tuna sandwiches. What error was made?
2. What temperature must partially cooked food reach when it is reheated?
1. Too much tuna salad was taken out at one time.
2. Its required minimum internal temperature
1. Why are overloading fryer baskets a food safety risk?
2. What is the first step in cooling a large pot of hot meat sauce?
1. It reduces oil temperature resulting in undercooked food.
2. Pour the meat sauce into several smaller containers.
1. What must be immediately done to food after it is thawed in a microwave?
2. What temperature must commercially processed and packaged ready-to-eat food be reheated to?
1. Cook it.
2. 135°F (57°C)
What is the required minimum internal cooking temperature for rice that will be hot-held for service?
135°F (57°C)
If an operation uses a reduced oxygen packaging method for fish, the fish must be
frozen before, during, or after packaging.
1. What guidelines should be followed when using additives during food preparation?
2. A food handler is cooling chicken soup for dinner service. After two hours, the soup’s temperature has decreased from 135°F (57°C) to 80°F (27°C). What should the food handler do next?
1. Additives must be approved by the regulatory authority.
2. Reheat the soup and cool it again.
1. What guidelines should be followed when handling ice to keep it safe?
2. When reheating turkey chili for hot holding, what is the minimum temperature that the chili must reach?
1. Never use ice as an ingredient if it was used to cool food.
2. 165°F (74°C) for 15 seconds
When slacking food during preparation, the food should never go above what temperature?
a. 32°F (0°C)
b. 41°F (5°C)
c. 50°F (10°C)
d. 70°F (21°C)
What is the required minimum internal cooking temperature for a pork roast?
145°F (63°C) or higher for 4 minutes
Which item would be safe to offer on a children’s menu?
a. Sushi
b. Grilled cheese
c. Eggs over easy
d. Medium rare hamburger
1.Food that has become unsafe should be thrown out unless
2. Food being cooled must pass quickly through which temperature range to reduce pathogen growth?
1. it can be safely reconditioned.
2.
a. 65°F to 20°F (18°C to -6°C)
b. 125°F to 70°F (52°C to 21°C)
c. 180°F to 130°F (82°C to 54°C)
d. 220°F to 195°F (104°C to 90°C)
1. Which practice requires a variance?
2. What temperature must TCS food for immediate service be reheated to?
1. Packaging food using a reduced oxygen method
2. Any temperature
What is the required minimum internal cooking temperature for seafood?
145°F (63°C) or higher for 15 seconds
What temperature must meat be cooked to if it will be cooked in a microwave?
165°F (74°C)
What do some regulatory authorities require food service operations to submit when applying for a variance?
A HACCP plan
1. When preparing protein salads, such as tuna or egg salad, never use leftover TCS ingredients that have been held longer than
2. What is the maximum cooling time for TCS food?
1. 7 days.
2. 6 hours
Which method is a safe way to thaw food?
a. As part of the cooking process
b. Under running water at 125°F (52°C) or higher
c. Submerged in a sink of standing water at 70°F (21°C)
d. On the counter at room temperature
What is the required minimum internal cooking temperature for poultry?
165°F (74°C) or higher for <1 second
Eggs were placed in a covered dish and cooked in a microwave oven. Half-way through cooking, the eggs were stirred, and once finished were left to stand for 30 seconds before being checked with a thermometer in two places. What mistake was made?
They were left to stand for 30 seconds after cooking.
When must a consumer advisory be provided for menu items containing TCS food?
When the item is raw or undercooked